Matapa is a typical Mozambican dish made of cassava leaves, peanuts and coconut milk.

What is Matapa?

Matapa is vegan and is prepared from the leaves of the cassava plant. It is especially popular in southern Mozambique and can be eaten as a stand-alone dish or as a side dish with fish, shrimp or meat.

Cassava: The Basis for Matapa

Cassava is a shrub-like plant that was brought to Africa from South America by the Portuguese as early as the 16th century. There it is now one of the most important foods and is considered a healthy alternative to the potato, mainly because of its high starch content. Since the tuber is highly perishable, and in order to extend its shelf life, most of the cassava seed in Africa is processed into powder.

Cassava leaves, also called cassava leaves, have a high protein content and are rich in vitamin A.

Notes on the Recipe

Cassava leaves can be bought in Germany already ground and frozen in Asian markets or African supermarkets. As an alternative to cassava leaves, matapa can also be prepared with kale leaves.

Fresh coconut as well as peanut flour can also be found in Asian markets or African supermarkets.

Zutaten

 250 g fresh cassava leaves, kale leaves or ground cassava leaves
 500 g ground peanut flour
 1 large coconut (or 1 l coconut milk)
 5 garlic cloves (peeled)
 3 hot chilies
 4 tomatoes (diced)
 1 onion (diced)
 1 tsp salt

Zubereitung

Fresh Homemade Coconut Milk
1

Put the pulp of the coconut and a cup of water in a blender and mix until a white liquid is obtained.

2

Place a clean kitchen towel over a bowl, pour the coconut mixture on top and press the water through the towel into the bowl as best you can. The coconut milk is ready.

Preparation Steps
3

Wash the cassava leaves and let them dry well. Alternatively, cassava powder can be used.

4

Grind the peeled garlic cloves, cassava leaves, chilies and salt in a mortar. If cassava powder is already used, only the remaining ingredients need to be crushed and then mixed with the cassava powder.

5

Put the ingredients in a pot and add water until they are covered with water.

6

Cook on low heat for about 30 minutes until all the water has evaporated.

7

Add the diced tomatoes and onion.

8

At the same time, mix the peanut flour with a little warm water in a separate bowl until you get a creamy consistency.

9

Add the peanut sauce to the pot and continue cooking for about 45 minutes. Gradually add a little water so that the matapa does not dry out.

10

Add the prepared coconut milk and continue cooking on low heat for about 45 minutes. Season with salt.

11

White rice or chima (also xima, corn porridge) goes well with it.

Ingredients

 250 g fresh cassava leaves, kale leaves or ground cassava leaves
 500 g ground peanut flour
 1 large coconut (or 1 l coconut milk)
 5 garlic cloves (peeled)
 3 hot chilies
 4 tomatoes (diced)
 1 onion (diced)
 1 tsp salt

Directions

Fresh Homemade Coconut Milk
1

Put the pulp of the coconut and a cup of water in a blender and mix until a white liquid is obtained.

2

Place a clean kitchen towel over a bowl, pour the coconut mixture on top and press the water through the towel into the bowl as best you can. The coconut milk is ready.

Preparation Steps
3

Wash the cassava leaves and let them dry well. Alternatively, cassava powder can be used.

4

Grind the peeled garlic cloves, cassava leaves, chilies and salt in a mortar. If cassava powder is already used, only the remaining ingredients need to be crushed and then mixed with the cassava powder.

5

Put the ingredients in a pot and add water until they are covered with water.

6

Cook on low heat for about 30 minutes until all the water has evaporated.

7

Add the diced tomatoes and onion.

8

At the same time, mix the peanut flour with a little warm water in a separate bowl until you get a creamy consistency.

9

Add the peanut sauce to the pot and continue cooking for about 45 minutes. Gradually add a little water so that the matapa does not dry out.

10

Add the prepared coconut milk and continue cooking on low heat for about 45 minutes. Season with salt.

11

White rice or chima (also xima, corn porridge) goes well with it.

Mama’s Mealtime: Matapa
Have fun trying it out and enjoy!
Published On: 17. March 2022|Last Updated: 14. April 2022|Categories: Recipes|Tags: |

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